Preheat oven to 220 C (200 C fan-forced). Grease two oven trays. Combine 75 g butter, ½ tsp of salt and ¾ cup (180 ml) of water in a medium saucepan. Bring to the boil. do not let the water boil for longer than necessary while melting the butter as it will evaporate and affect the balance of ingredients.

Add the flour all at once, beating with a wooden spoon until mixture is smooth and pulls away from the side of the saucepan to form a ball. Continue to beat for a further 30 secs to 1 min over low heat.

Transfer dough to a medium bowl. Using a wooden spoon, beat 3 eggs into dough, one at a time, beating vigorously and thoroughly after each addition. Add enough of a fourth beaten egg to dough until it is thick and glossy and just falls from the spoon – not all the egg may be needed.

Drop rounded teaspoons of dough, 3 cm apart, onto prepared trays. Sprinkle or spray puffs with a little water. Bake for 10 mins. Reduce heat to 200 C (180 C fan-forced). Bake for a further 15 mins or until puffs are golden. Cut a small opening in base of each puff; return to oven for 5 mins or until puffs are dry.

Did You Know? The puffs “puff” because the steam is trapped inside them, causing them to rise up and out.

Choux pastry fillings can be sweet or savoury mixtures, such as thick custard or vanilla-scented cream.

Once cooked and cooled, these puffs can be frozen, then refreshed in the oven before serving, meaning you can have them on hand for those unexpected guests!